Roasted Chicken with Thyme Jus Lie

Posted May 25, 2016

May 24, 2016

Updated May 25, 2016 12:30am

The fourth season of the weekly cooking show, taped on the Kapiolani Community College campus, is winding down with this second-to-last installment featuring roasted chicken with thyme gravy, a dish from “Culinary Boot Camp.” (What’s that? Watch and find out.)

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COURTESY KCC

Roasted Chicken with Thyme Jus Lie.

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The fourth season of the weekly cooking show, taped on the Kapiolani Community College campus, is winding down with this second-to-last installment featuring roasted chicken with thyme gravy, a dish from “Culinary Boot Camp.” (What’s that? Watch and find out.)

1 onion, cut into 1-1/2-inch cubes

1 carrot, cut into 1-1/2-inch pieces

3 stalks celery, cut into 1-1/2-inch pieces

1 whole chicken

1 quart chicken stock

1/4 cup water

3 tablespoons cornstarch

Salt and pepper, to taste

3 sprigs fresh thyme

Heat oven to 350 degrees. Place onion, carrot and celery in the bottom of a large saute pan and top with whole chicken, tightly trussed. Roast until a thermometer placed between the thickest part of the thighs and breast reads 165 degrees (about 45 minutes, depending on your oven).

Remove from pan and set aside to rest.

Place pan on stove on high and deglaze with chicken stock, making sure to scrape bottom of pan with a wooden spoon or heat-resistant rubber spatula to release browned bits, or fond. Bring to a boil.

In separate bowl, combine cornstarch and water to create slurry, and add some to boiling mixture. When mixture achieves thickness of heavy cream, season with salt, pepper and fresh thyme; strain.

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